This Salad recipe is for 1-2 people (depending on your preferred portion) but the dressing will serve around 6 people. You can absolutely cover and store the dressing for up to a week in the refrigerator!
To prep for this dish, be sure to have 2 medium bowls, a large skillet or sauté pan and a glass baking dish (casserole dish). We used a 6″ x 9″ for this recipe!
We love making vegetable stock! It’s easy, delicious and so much better than store bought. Vegetable stock can really be made with anything. We try and save all of our scraps from the week – skins of the onions and garlic, the ends/tops/stems from any vegetable or herb… You can pretty much throw anything in…
*Feel free to use an assortment of nuts of your choice! We chose to use almonds, macadamia nuts, walnuts, pecans, and a hint of shaved coconut.*
*First, we’ll teach you how to make your mushroom stock. Once we have the stock, add it in and let’s make the SOUP!*
*Prep and steam vegetables WHILE you boil your egg to save time!*
Remember: When baking the Stromboli, follow the same instructions listed above but pay attention! Cut the Spinach Stromboli into two inch slices before baking, do NOT cut the Broccoli/Ricotta! We HIGHLY recommend using Jeanine’s homemade Tomato Sauce: